Mongolian chicken
Sauce:
Yellow or red bell pepper
Jalapeño
Tai chili pepper
I bushel of green onion
Soy sauce(2-3 tblspoon)
Hoisen (2-3 tblspoon)
Sesame seed oil (1tspoon)
Rice vinegar (1tspoon)
4 toes Garlic
About a tablespoon worth of fresh grated ginger
1/2 cup brown sugar
1/2 cup chicken stock
- mix together liquid except the chicken stock with brown sugar and stir until sugar dissolves
Make a cornstarch slurry
Make big dices of the pepper and sauté
Add the ginger and garlic
Then add the liquid and stock - cook down for a few minutes until it starts to thicken
Then add cornstarch slurry
Chicken
Cut chicken across the bias into 1 inch slices and season with salt, pepper and garlic powders. Marinate for at least a half an hour in soy sauce and corn starch
Stir fry the chicken until done in canola or vegetable oil, remove from pan, drain the oil and then add in the sauce on top. Scrape the bottom to remove the flavor bits and serve over rice or udon nobles.
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